VEAL ZURICH STYLE
The best meat to take is of course the fillet, but with veal topside is perfectly good as well. If you are not so much into Veal, just replace it with Beef, that works well too
Provided by countrygourmettraveler
Categories main dish
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Slice the meat in fine slivers Cut the onion in fine cubes (Brunoise) Chop the Garlic
- Fry the meat in a hot pan, season quickly and just let it get color, then take it out of the pan Take the butter melt in the same pan, then add the sliced mushrooms, onions and garlic Sautee quicky in the hot pan, then add the whitewine reduce then add the demi glace and cream, cook till a creamy consistency
- Just before serving add the veal to the sauce Boil up barely, add whipped cream and serve
- Serve with Rosti potatoes and vegetables
ZüRCHER GESCHNETZELTES - ZURICH VEAL RECIPE
Make and share this Zürcher Geschnetzeltes - Zurich Veal Recipe recipe from Food.com.
Provided by PanNan
Categories Veal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the flour over the meat and coat well. Heat half of both the butter and oil in a frying pan. As soon as the butter foams, add the meat and brown it very quickly on all sides. Set aside on a plate.
- Add the rest of the butter and oil to the pan and sauté the onion, garlic and sage for a few minutes, then add the mushrooms. Stir well and when the mushrooms start to soften, continue cooking for about 5 minutes longer.
- Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape away any crust that has formed. Add the veal and cook, stirring, until the wine has evaporated. Turn the heat down to low and cook for another 10 minutes.
- Season with salt and pepper, and at the last moment, add the cream, let it bubble for 2 minutes, then remove from the heat and serve.
BEST VEAL SCALLOPINI
I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.
Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
ZURICH VEAL WITH ROSTI
Recipe posted for Culinary Quest - Switzerland
Provided by Sue Stone
Categories Beef
Time 2h
Number Of Ingredients 13
Steps:
- 1. In a small bowl, use a pastry blender or fork to combine the flour and butter; set aside.
- 2. Heat oil in a large skillet. Brown veal, a few pieces at a time, in hot oil. Using a slotted spoon, remove browned veal from skillet; place in a sieve over a medium bowl to drain; set drippings aside.
- 3. Add onion to the oil in skillet; saute until transparent. Add mushroom; saute until tender. Add wine and half and half; stir in flour mixture. Simmer 3 to 4 minutes, stirring constantly, until slightly thickened. Season with salt and pepper. Stir in the drippings from the veal and the browned veal. Heat through.
- 4. To make rosti: Boil or bake potatoes until about half cooked. Slice hot potoates.
- 5. Melt lard in large skillet. Add potato slices. Cook until potatoes soften and form a golden crust. Serve veal mixture with rosti.
ZURICH STYLE DICED VEAL (ZURCHER GESCHNETZELTES)
This is a specialty of Zürich prepared at the Kronenhalle restaurant. It is served with rösti. This is not a French recipe it's listes as such because there is not a Swiss option on this site. Recipe from Winter In The Alps by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.
Provided by Annacia * @Annacia
Categories Beef
Number Of Ingredients 11
Steps:
- Sprinkle the flour over the meat and coat well. Heat half of both the butter and oil in a frying pan. As soon as the butter foams, add the meat and brown it very quickly on all sides. Set aside on a plate.
- Add the rest of the butter and oil to the pan and sauté the onion, garlic and sage for a few minutes, then add the mushrooms. Stir well and when the mushrooms start to soften, continue cooking for about 5 minutes longer.
- Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape away any crust that has formed. Add the veal and cook, stirring, until the wine has evaporated. Turn the heat down to low and cook for another 10 minutes.
- Season with salt and pepper, and at the last moment, add the cream, let it bubble for 2 minutes, then remove from the heat and serve.
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